Spicy Ginger Salmon Poke Bowl
Sushi-grade salmon marinated in a ginger-soy-chili glaze, served over warm sushi rice with crispy nori, pickled ginger, and sesame. Fresh, vibrant, and table-ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sriracha or chili paste
- ½ tsp sesame oil
- 12 oz sushi-grade salmon, cut into 3/4-inch cubes
- 2 cups cooked sushi rice, warm
- 2 sheets nori sheets, cut into thin strips
- 2 tbsp pickled ginger
- 1 tbsp sesame seeds (white + black blend)
Instructions
- 1
Whisk soy sauce, rice vinegar, ginger, sriracha, and sesame oil in a small bowl until smooth.
- 2
Add salmon cubes to the marinade and toss gently to coat evenly.
- 3
Let sit for 5 minutes while the flavors meld into the fish.
- 4
Divide warm sushi rice between two bowls, creating a shallow well in the center.
- 5
Spoon marinated salmon and its sauce into the well; arrange nori strips around the edge.
- 6
Top with pickled ginger and sesame seeds. Serve immediately while rice is still warm.
Tools you’ll need
- small mixing bowl
- whisk
- two serving bowls
- spoon
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